Sensory Lab

The laboratory is concerned with evaluating the sensory properties of various food products, with a special focus on olive oils. Currently, sensory analyses are being conducted by highly qualified tasting groups (panels), which collect information on the olfactory and gustatory perceptions of the samples. These analyses play a crucial role in the food industry for new product development and quality improvement.

Features of the Laboratory

The sensory laboratory is equipped with specialized equipment that supports the preparation and analysis of samples for sensory evaluation. Key tools include a specially designed kitchen for preparing samples for sensory evaluations in the tasting booths, creating a highly functional environment with specialized equipment. Every detail of this space has been designed to optimize every step of the process, from initial preparation to final cleaning, ensuring that tasters can capture all the nuances and complexities of the products being tested. The lab kitchen is equipped with various tools, including ice cream maker, oven, microwave oven, dishwasher, tasting oil glass heater and refrigerator.

SENSORY ANALYSIS BOOTH

Isolated, private spaces where participants testolive oil or other food products. These booths are designed to reduce external distractions, ensuring that testers focus only on sensory stimuli. They are also equipped with controlled lighting and instruments for evaluating specific parameters such as oil aroma and flavor. The booths are designed in accordance with International Olive Council (IOC) regulations, creating an ideal environment for sensory evaluation of olive oil. These facilities are designed to ensure optimal conditions essential for organoleptic sampling and analysis, including proper lighting, a controlled environment, and appropriate instrumentation. Sensory laboratory instrumentation is crucial to ensure accurate and reliable results in sensory analysis.

Each instrument is designed to optimize sample preparation, presentation and evaluation, enabling tasters to accurately perceive and analyze the organoleptic characteristics of products.